Over a Cup: Cookies for summer abundance

Chocolate Chip Zucchini Cookies

1 cup sugar

½ cup margarine

1 egg

1 ¾ cups flour

¼ cup cocoa

1 teaspoon cinnamon

1 teaspoon baking soda

½ teaspoon salt

½ cup chopped nuts

1 cup grated zucchini

1 cup chocolate chips

Preheat the oven to 350 degrees. Cream together the sugar, margarine, and egg. Mix in flour, cocoa, spices and baking soda. Stir in nuts, zucchini and chocolate chips. Drop by teaspoonfuls onto a cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Do not over-bake.

It seems as if it should still be July. That may be the reason that I’m still featuring rhubarb recipes.

As I wrote this week’s column, I realized that the rhubarb supply in your garden may be depleted. In that case, maybe you can clip this recipe and keep it for next year.

I’m at home recuperating from knee surgery, so I’ve found some time to go through my “to-try” file of recipes.

That’s how I came across this recipe for rhubarb cookies. I haven’t taken time to make the cookies yet; in fact, I’m not even sure that we have any rhubarb left. But, here’s the recipe.